Fifty minutes to roast a chicken is ideal for those busy days when you are rushing around!
The trick is to spatchcock the chook, using poultry shears or strong kitchen scissors, cut down either side of the spine and set aside. Turn the chicken over and push firmly on the breasts to flatten them.
I always roast two chickens, I have the oven on anyway and it gives me meat for sandwiches and risotto and double the bones for stock. I roast the removed spine while the chicken is roasting, bit of a waste not want not ethos! The stock from these bones is ideal for tomato based soups as it already has a mild tomato and garlic flavour.
2×1.8kg chickens, spines removed
100g butter, melted
4 cloves garlic, crushed
12 sundried tomato halves in oil, drained
salt and pepper
Preheat the oven to 200degrees Centigrade.
Line two baking sheets with baking parchment.
Take a chicken and gently loosen the skin from the meat across the breasts and down the thighs and legs. Repeat with the second chicken.
Process the butter, garlic, tomatoes, salt and pepper to form a paste.
Gently spoon the paste under the skin of the breasts and legs, massage well to coat all of the meat, repeat with the second bird.
Place each chicken onto the repaired baking sheets and flatten, tucking the wings under.
Rub any excess paste over the skin.
Roast for 30mins and then start to baste every ten minutes until well coloured and cooked through.
Allow the chicken to rest before carving, around 20mins is ideal.